The sweet ricotta cheese filling is yummy too (cannoli cream) in the chocolate crepes with the berries on top (cherries or strawberries - pie filling works well, too). Yum!BERRIES AND CREAM CHEESE!!!.
I fill them with a spinach mix, put them in boat shaped ramekins (sorry, don't know the correct name), top them with a bechemel sauce and sprinkle of parmesan and bake them. Once out of the oven I'll add some sliced tomato.
Each guest gets their own ramekin..
That sounds great for the guest who does not like eggs! I have one coming soon so am going to experiement with this! What else do you serve if this is the main course? Start with a fruit and a muffin?The Tipsy Butler said:I fill them with a spinach mix, put them in boat shaped ramekins (sorry, don't know the correct name), top them with a bechemel sauce and sprinkle of parmesan and bake them. Once out of the oven I'll add some sliced tomato.
Each guest gets their own ramekin.
I always start with a fruit course .... for main course this rich I would probably start them off with something along the lines of a poached pear with a reduced, spiced, apple-cider sauce which I pour over table-side. There's a good reason for the "table-side-pour-thing". I can get the pears out ahead of time, concentrate on other things and then pour the hot sauce over the top as people sit down at the table.I fill them with a spinach mix, put them in boat shaped ramekins (sorry, don't know the correct name), top them with a bechemel sauce and sprinkle of parmesan and bake them. Once out of the oven I'll add some sliced tomato.
Each guest gets their own ramekin..That sounds great for the guest who does not like eggs! I have one coming soon so am going to experiement with this! What else do you serve if this is the main course? Start with a fruit and a muffin?The Tipsy Butler said:I fill them with a spinach mix, put them in boat shaped ramekins (sorry, don't know the correct name), top them with a bechemel sauce and sprinkle of parmesan and bake them. Once out of the oven I'll add some sliced tomato.
Each guest gets their own ramekin.
.
I always start with a fruit course .... for main course this rich I would probably start them off with something along the lines of a poached pear with a reduced, spiced, apple-cider sauce which I pour over table-side. There's a good reason for the "table-side-pour-thing". I can get the pears out ahead of time, concentrate on other things and then pour the hot sauce over the top as people sit down at the table.I fill them with a spinach mix, put them in boat shaped ramekins (sorry, don't know the correct name), top them with a bechemel sauce and sprinkle of parmesan and bake them. Once out of the oven I'll add some sliced tomato.
Each guest gets their own ramekin..That sounds great for the guest who does not like eggs! I have one coming soon so am going to experiement with this! What else do you serve if this is the main course? Start with a fruit and a muffin?The Tipsy Butler said:I fill them with a spinach mix, put them in boat shaped ramekins (sorry, don't know the correct name), top them with a bechemel sauce and sprinkle of parmesan and bake them. Once out of the oven I'll add some sliced tomato.
Each guest gets their own ramekin.
.
.
Yum O!The Tipsy Butler said:I always start with a fruit course .... for main course this rich I would probably start them off with something along the lines of a poached pear with a reduced, spiced, apple-cider sauce which I pour over table-side. There's a good reason for the "table-side-pour-thing". I can get the pears out ahead of time, concentrate on other things and then pour the hot sauce over the top as people sit down at the table.
Crepe batter is pretty basic, flour, milk, eggs and melted butter. Unless you want to add cocoa for choc. ones.OK, how about a good crepe recipe? And what size crepe pan works best? It's time to extend the repertoire! We try to do one new recipe each year..
How much of the mix do you pour in the pan for ONE crepe? 1 tbsp, 2 tbsps? 1/4 c?Crepe batter is pretty basic, flour, milk, eggs and melted butter. Unless you want to add cocoa for choc. ones.OK, how about a good crepe recipe? And what size crepe pan works best? It's time to extend the repertoire! We try to do one new recipe each year..
2 eggs
2 tbsp melted butter
1 cup flour
1 1/3 c. milk
1/2 tsp. salt
Put in a blender and mix. I usually let mine sit for about 15 min. but you can use immediately. This makes about 15 6 inch crepes. My favorite pan was a TFAL crepe pan...It was wonderful..but I don't think they make them any more.
I have a wonderful Crepe cookbook I used many many years ago when I taught a Crepe making workshop. Haven't made any it years but used to really love them. I made them by the tons and just froze them. Put a piece of waxed paper between each crepe, peel off what you need..they thaw in minutes.
Check Amazon they have a number of pans.
.
about 1/4 cup or so enough to swirl around the pan.How much of the mix do you pour in the pan for ONE crepe? 1 tbsp, 2 tbsps? 1/4 c?Crepe batter is pretty basic, flour, milk, eggs and melted butter. Unless you want to add cocoa for choc. ones.OK, how about a good crepe recipe? And what size crepe pan works best? It's time to extend the repertoire! We try to do one new recipe each year..
2 eggs
2 tbsp melted butter
1 cup flour
1 1/3 c. milk
1/2 tsp. salt
Put in a blender and mix. I usually let mine sit for about 15 min. but you can use immediately. This makes about 15 6 inch crepes. My favorite pan was a TFAL crepe pan...It was wonderful..but I don't think they make them any more.
I have a wonderful Crepe cookbook I used many many years ago when I taught a Crepe making workshop. Haven't made any it years but used to really love them. I made them by the tons and just froze them. Put a piece of waxed paper between each crepe, peel off what you need..they thaw in minutes.
Check Amazon they have a number of pans.
.
.
How much of the mix do you pour in the pan for ONE crepe? 1 tbsp, 2 tbsps? 1/4 c?Crepe batter is pretty basic, flour, milk, eggs and melted butter. Unless you want to add cocoa for choc. ones.OK, how about a good crepe recipe? And what size crepe pan works best? It's time to extend the repertoire! We try to do one new recipe each year..
2 eggs
2 tbsp melted butter
1 cup flour
1 1/3 c. milk
1/2 tsp. salt
Put in a blender and mix. I usually let mine sit for about 15 min. but you can use immediately. This makes about 15 6 inch crepes. My favorite pan was a TFAL crepe pan...It was wonderful..but I don't think they make them any more.
I have a wonderful Crepe cookbook I used many many years ago when I taught a Crepe making workshop. Haven't made any it years but used to really love them. I made them by the tons and just froze them. Put a piece of waxed paper between each crepe, peel off what you need..they thaw in minutes.
Check Amazon they have a number of pans.
.
.
Do what we did...make them and if they're too thick call them pancakes.Alibi Ike said:How much of the mix do you pour in the pan for ONE crepe? 1 tbsp, 2 tbsps? 1/4 c?
If the batter is too thick to swirl in the pan after setting, just add a bit more milk to thin them out. They have to be thinHow much of the mix do you pour in the pan for ONE crepe? 1 tbsp, 2 tbsps? 1/4 c?Crepe batter is pretty basic, flour, milk, eggs and melted butter. Unless you want to add cocoa for choc. ones.OK, how about a good crepe recipe? And what size crepe pan works best? It's time to extend the repertoire! We try to do one new recipe each year..
2 eggs
2 tbsp melted butter
1 cup flour
1 1/3 c. milk
1/2 tsp. salt
Put in a blender and mix. I usually let mine sit for about 15 min. but you can use immediately. This makes about 15 6 inch crepes. My favorite pan was a TFAL crepe pan...It was wonderful..but I don't think they make them any more.
I have a wonderful Crepe cookbook I used many many years ago when I taught a Crepe making workshop. Haven't made any it years but used to really love them. I made them by the tons and just froze them. Put a piece of waxed paper between each crepe, peel off what you need..they thaw in minutes.
Check Amazon they have a number of pans.
.
.Do what we did...make them and if they're too thick call them pancakes.Alibi Ike said:How much of the mix do you pour in the pan for ONE crepe? 1 tbsp, 2 tbsps? 1/4 c?
.
How much cocoa do you add for chocolate ones? MMMM... Chocolate.......Crepe batter is pretty basic, flour, milk, eggs and melted butter. Unless you want to add cocoa for choc. ones.OK, how about a good crepe recipe? And what size crepe pan works best? It's time to extend the repertoire! We try to do one new recipe each year..
2 eggs
2 tbsp melted butter
1 cup flour
1 1/3 c. milk
1/2 tsp. salt
Put in a blender and mix. I usually let mine sit for about 15 min. but you can use immediately. This makes about 15 6 inch crepes. My favorite pan was a TFAL crepe pan...It was wonderful..but I don't think they make them any more.
I have a wonderful Crepe cookbook I used many many years ago when I taught a Crepe making workshop. Haven't made any it years but used to really love them. I made them by the tons and just froze them. Put a piece of waxed paper between each crepe, peel off what you need..they thaw in minutes.
Check Amazon they have a number of pans.
.
Enter your email address to join:
Enter your email address to join:
Register today and take advantage of membership benefits.
Enter your email address to join: